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  • FIRST POST
    • summerday
    • By summerday 16th May 05, 8:00 PM
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    summerday
    Chocolate cake tips and recipes please! (merged)
    • #1
    • 16th May 05, 8:00 PM
    Chocolate cake tips and recipes please! (merged) 16th May 05 at 8:00 PM
    Hi everyone,

    It's my sister's 18th next week and I really want to bake her a chocolate cake. I used to do a little bit of baking years ago, but I've tried to bake a couple of simple cakes this past week as practice but they haven't come out very well. First I tried to make a cake the other day and I think there was a bit too little of the mixture to fill the cake tins, and it didn't seem to rise at all. So when I got it out of the oven each layer was so thin it looked really silly, even though I made loads of icing to bulk it up a bit, and boyfriend said it tasted nice but even still it did look silly and more like a biscuit.

    Then tonight I was full of hope again as I set out to make a Delia choc cake, the mixture looked divine and I had more of it this time so it filled the tins better. But today's cake came out all crumbly and when I took it out of the tin little bits fell everywhere.

    Has anyone got either a foolproof recipe that even a child could not mess up or else any baking tips to stop the other ones going wrong? I am starting to despair as by the weekend I am so desperate to have a recipe that is foolproof and will come out like a normal choc cake for my sis and I do NOT want to give in and just buy one from the supermarket.

    Thanks in advance, i hope you can help me.

    sarah
Page 1
    • apprentice tycoon
    • By apprentice tycoon 16th May 05, 8:15 PM
    • 3,286 Posts
    • 2,939 Thanks
    apprentice tycoon
    • #2
    • 16th May 05, 8:15 PM
    • #2
    • 16th May 05, 8:15 PM
    I'm not sure about your oven temp. is it reliable? assuming it is, try a basic Victoria replacing some of the flour with cocoa (not drinking choc)So a 6oz mix will be fine for an 8" sandwich cake - that's 6oz of castor sugar, marge, eggs (3 eggs is usually 6oz but I always break them and whisk them to weigh them) 41/2 oz SR flour and 1 1/2 oz cocoa sifted together. This will fill 2 x 8" sandwich tins.

    edited because I was stupid
    I just realised that I had suggested 6" tins, it was a typo and has been corrected
    Last edited by apprentice tycoon; 16-05-2005 at 8:36 PM.
    • squeaky
    • By squeaky 16th May 05, 9:06 PM
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    squeaky
    • #3
    • 16th May 05, 9:06 PM
    • #3
    • 16th May 05, 9:06 PM
    There's also a Milk Chocolate Cake straight from the Be-ro book recipe in our collection. Click on the blue (The Index) in my signature below, go to The Old Style Recipe Collection and then Cakes etc.

    That's pretty bullet proof.

    Edit: I can't find it. I'll go look... it's Here.
    Last edited by squeaky; 16-05-2005 at 9:17 PM.
    Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.

    Never ascribe to malice that which is adequately explained by incompetence.
    DTFAC: Y.T.D = 5.20 Apr 0.50
    • misty
    • By misty 16th May 05, 10:12 PM
    • 1,031 Posts
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    misty
    • #4
    • 16th May 05, 10:12 PM
    • #4
    • 16th May 05, 10:12 PM
    I'd also go for the Victoria Sponge too. Although I do a lot of home cooking - I have always steered clear of cakes but a Victoria sponge is easy. I would check that you have pre-heated your oven and that it is springy in the middle before you take it out. I've used this one from the bbc website

    http://www.bbc.co.uk/food/recipes/database/chocolatevictoriasan_6376.shtml
  • Queenie
    • #5
    • 17th May 05, 5:04 AM
    • #5
    • 17th May 05, 5:04 AM
    You've had recipes suggested already just wanted to add:

    - make sure all your ingredients have had a chance to come up to room temperature for about an hour before you begin (ie, butter, eggs). Can't remember the "theory" behind it, but I do know it helps

    - fold your flour into your mixture - if you whisk it, you risk losing all the lovely air you've beaten into your egg part!

    I bet your sister will be thrilled with your cake for her 18th! Good luck.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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    • Chris25
    • By Chris25 17th May 05, 6:57 AM
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    Chris25
    • #6
    • 17th May 05, 6:57 AM
    • #6
    • 17th May 05, 6:57 AM
    Did you use baking powder? If so how old is it? It only has a 3 month shelf life.

    I'm sure she'll be delighted anyhow. Remember if it does come out flatter than you'd like, you can always load strawberries (which go particularly well with choc) and cream on top and pretend it was supposed to be like that
    • moggins
    • By moggins 17th May 05, 8:30 AM
    • 5,177 Posts
    • 10,159 Thanks
    moggins
    • #7
    • 17th May 05, 8:30 AM
    • #7
    • 17th May 05, 8:30 AM
    All this baking talk is making me feel envious, I'm going to have to get my spirit level out now
    Organised people are just too lazy to look for things

    F U Fund currently at 250
  • rchddap1
    • #8
    • 17th May 05, 8:36 AM
    • #8
    • 17th May 05, 8:36 AM
    Chocolate cake...yum. I remember a recipe for chocolate fudge topping that I like to use. If I remember correctly its:-

    2oz margarine
    1oz cocoa
    2tbsp milk
    8oz icing sugar

    Melt the marg in a bowl over boiling water...add in the cocoa and milk...stir a bit until silky and smooth. Then add in the icing sugar bit by bit stiring each bit before you add some more. When you finish you should have a warm chocolate fudge topping that you can put both inside the cake, and on top.

    Which reminds me...I'll have to make some this weekend.
    Baby Year 1: Oh dear...on the move

    Lily contracted Strep B Meningitis Dec 2006 Now seemingly a normal little monster.
    Love to my two angels that I will never forget.
  • Queenie
    • #9
    • 17th May 05, 9:32 AM
    • #9
    • 17th May 05, 9:32 AM
    rchddap1 - are you going to put that in the Recipe thread? You don't want squeaky moaning at you for forgetting
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    • squeaky
    • By squeaky 17th May 05, 9:42 AM
    • 13,808 Posts
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    squeaky
    Queenie: <thwack!>

    rchddap1: Yes please

    Queenie:

    rchddap1: Thanking you in anticipation.

    Queenie:
    Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.

    Never ascribe to malice that which is adequately explained by incompetence.
    DTFAC: Y.T.D = 5.20 Apr 0.50
  • Queenie
    Queenie: <thwack!>
    by squeaky
    You spilt my coffee!!

    Queenie:
    by squeaky
    Awwww, thanks for licking it up

    Queenie:
    by squeaky
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  • MrsMW
    I would also recommend the Bero milk chocolate cake, I've made it lots of times and it's always gorgeous. If I can just get my bum off this seat I might make one today.
    good luck with the birthday cake I'm sure your sis will be thrilled.
  • telly-addict
    Did you use baking powder? If so how old is it? It only has a 3 month shelf life.
    by Chris25
    This is the first I've heard of this! I do a lot of cake baking and am currently using baking powder which is about 1 year over the sell by date and it is still fine. You'd have to make a hell of a lot of cakes to use an entire container in 3 months! I'm sure that best before dates on things like baking powder are a fairly recent development.
    • squeaky
    • By squeaky 17th May 05, 10:02 AM
    • 13,808 Posts
    • 15,843 Thanks
    squeaky
    I would also recommend the Bero milk chocolate cake, I've made it lots of times and it's always gorgeous. If I can just get my bum off this seat I might make one today.
    good luck with the birthday cake I'm sure your sis will be thrilled.
    by MrsMW
    That's one of the things I like about the Be-ro Recipe Book, all the recipes are pretty much bullet proof.

    I'm more than happy to recommend it to anyone.

    For details on how to get your copy Look Here.
    Last edited by squeaky; 17-05-2005 at 10:08 AM.
    Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.

    Never ascribe to malice that which is adequately explained by incompetence.
    DTFAC: Y.T.D = 5.20 Apr 0.50
  • rchddap1
    Recipe has been posted.
    Baby Year 1: Oh dear...on the move

    Lily contracted Strep B Meningitis Dec 2006 Now seemingly a normal little monster.
    Love to my two angels that I will never forget.
    • summerday
    • By summerday 17th May 05, 3:47 PM
    • 1,312 Posts
    • 2,175 Thanks
    summerday
    cake
    Many thanks for all of your helpful replies. I have borrowed the Be Ro book off my mum and am going to try the milk chocolate cake. I shall buy some new baking powder in case that affected it, and also I have bought some digital scales in case my Tesco Value 1.99 ones were not accurate enough and had a negative effect.

    Sarah
    • beachbeth
    • By beachbeth 17th May 05, 5:27 PM
    • 3,690 Posts
    • 7,792 Thanks
    beachbeth
    I make a lot of cakes, small ones and victoria sponges and I find the eggs make a LOT of difference to how the cakes turn out. My mum's large eggs from her own hens make fantastic cakes in comparison to supermarket eggs. If you haven't got a nearby farm to get lovely big free range eggs from then buy large, free range ones from your supermarket.

    (If I make a chocolate cake I use 6oz each of butter, castor sugar and 5 oz of self raising flour with 1oz of cocoa powder in.)
    • pavlovs_dog
    • By pavlovs_dog 17th May 05, 5:49 PM
    • 9,818 Posts
    • 24,069 Thanks
    pavlovs_dog
    hints for choc cake


    1. dont eat it all at once, you'll feel sick

    2. dont open the oven door whilst cooking - your cake wont rise properly and will come out like a biscuit. be patient, and wait

    3. make sure your oven is level, otherwise your cake will slope to one side



    finally, have you thought about making a marble cake? its quite simple, but looks dead impressive. the recipe here HERE is fairly self explaintory (you can do it in normal tins rather than shaped number ones if you wish) then decorate as you would your normal cake

    my favourite is melted milk choc with white choc and choc orange shavings (take a grater to your bar of choc) around the edges. looks swanky, tastes fab
    know thyself

    Nid wy'n gofyn bywyd moethus...
    • beachbeth
    • By beachbeth 19th May 05, 11:24 AM
    • 3,690 Posts
    • 7,792 Thanks
    beachbeth
    A few hints for cake making:

    Really cream and beat the butter and sugar as much as you can. This seems to make a difference.

    When you put the eggs in just whisk enough to mix them in. If you over beat your cake can rise too much and then suddenly sink!

    Sieve the flour no matter how fine it is. This incorporates more air into the mixture making it lighter and easy to rise.

    Fold the flour in slowly and carefully - dont beat it in.

    Also, try McDougalls Supreme Sponge Flour. It makes your cakes taste gorgeous. I usually put half normal self raising flour and half sponge flour in my mixture. Yum!
    • Chris25
    • By Chris25 19th May 05, 2:48 PM
    • 12,776 Posts
    • 12,609 Thanks
    Chris25
    This is the first I've heard of this! I do a lot of cake baking and am currently using baking powder which is about 1 year over the sell by date and it is still fine. You'd have to make a hell of a lot of cakes to use an entire container in 3 months! I'm sure that best before dates on things like baking powder are a fairly recent development.
    by telly-addict
    Yes, you could be right - everyone covers their backs these days. I suppose people did use to bake more often, in general, but you would have to make a lot of cakes to get through a tin
    I think we had this on a thread before but it could be before the software change.

    Sarah - how did it turn out.
    Last edited by Chris25; 19-05-2005 at 2:51 PM.
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